Recipe: Walnut Pizza Dough, Quick Tomato Sauce, Calzone
Walnut Pizza Dough
- ½ cup toasted walnuts
- 2 ¼ teaspoons active dry yeast or (1 package)
- 1 cup water (90-100 degrees)
- 1 cup ice cold water
- 1 teaspoon. Kosher salt
- 1 teaspoon Walnut Oil
- 1 cup whole wheat flour
- 4 cups All Purpose Flour
- In a small sauté pan toast the walnuts until fragrant then pour into a food processor and pulse for 5-10 seconds. Pour the walnuts into a bowl and set aside.
- In a second small bowl, dissolve yeast in 1 cup warm water. Let stand until creamy, about 5 minutes.
- In another bowl, combine the cold water, salt, oil and stir until dissolved.
- Place the flours in the mixing bowl along with the walnuts and mix on low.
- Add the yeast mixture and allow to mix for 1-2 minutes.
- Add the cold water mixture and continue to mix on low speed until the flours are incorporated and the dough gathers together to form a coarse ball, about four minutes.
- Let rest for 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 8 minutes longer.
- Finally, turn the dough out on a well-floured work surface and knead for a minute or two more until it forms a smooth ball.
- Portion the dough into 6 ounce dough balls and loosely wrap in plastic wrap then place in the refrigerator and allow to rise for 1-2 hours or place in the freezer for up to 3 months.
Nutritional Information (1 Serving is a 6 ounce dough ball)
Calcium- 22.42 mg Iron- 4.2 mg Magnesium- 57.71 mg Potassium- 195.28 mg
Sodium- 334.57 mg Zinc- 1.33 mg
Calories Per Serving (1 serving is a 6 ounce dough ball): 388
Quick Tomato Sauce
- 1 Tablespoon Extra Virgin Olive Oil
- 3 cloves of garlic minced
- 1 -28 ounce can crushed tomatoes
- 12-15 fresh basil leaves
- Salt and Pepper to taste
- Place a 2 quart pot on medium heat
- Add olive oil and allow to heat but not smoke
- Add the garlic and sauté until fragrant but not browned
- Add the canned tomatoes and stir
- Allow to cook for 5-10 minutes then add the basil
- Season with salt and pepper and allow to simmer on low until ready to use.
Nutritional Information Per Serving (1 Serving is 4 Ounces)
Calcium- 29.42 mg Iron- .85 mg Magnesium- 10 mg Potassium- 161.4 mg Sodium- 10.1 mg Zinc- .13 mg
Calories Per Serving (1 Serving is 4 ounces) 27
Once the dough has risen and the sauce is made gather the following things to assemble your calzone:
- Grated Cheese
- Filling for the calzone
- Rolling pin
- A small bowl of flour
- Cookie sheet or baking tray
- Place the unwrapped dough into the bowl of flour and sprinkle some flour on a clean dry table.
- Place the dough on the table and begin to flatten with your hands until it’s a roughly a 4 inch disc.
- Sprinkle more flour on top of the dough if needed then roll out the rest of the dough into a 10-12 inch circle.
- Once the dough is rolled out you can fill the calzone with whatever ingredients you want but make sure all ingredients are in the middle of the dough and leaving a 2-3 border all the way around. Place the ingredients in the following order:
- Half the cheese
- 1 Tablespoon sauce
- Remaining half of the cheese
- To seal the calzone wet your finger tips and rub the outer rim of the dough.
- Take half the dough and quickly pull it over the filling so both sides of the dough are toughing. The shape should be a half circle.
- Using your knuckles press all the way around the dough to seal it.
- Finally, pull the bottom layer of the dough over the top layer of the dough and press to give it a good seal. Then poke a hole in the top.
- Bake for 15-20 minutes in a 425 degree oven with the oven rack placed in the middle.